Carrot Cake

Ingredients

• 4 egg yolks
• 2 cups sugar
• 3 cups flour
• 1 tsp0 lemon extract
• 2 tsp, cinnamon
• 1 cup pecans (chopped)
• 1/2 Co salad oil (Mazola)
• 2 tsp, soda in 1/3 cup buttermilk
• 3 cups carrots (grated)

Method

1. 1

   Heat oven to 300° F.

2. 2

   Mix ingredients in order given.

3. 3

   Fold in stiffly beaten egg whites.

4. 4

   Bake 1 hr or more in tube pan.

5. 5

   Upon taking from oven, glaze with 1/2 cup orange juice, 1 cup sugar, 1 tsp. grated orange rind.

6. 6

   Mix glaze well.

7. 7

   Pour over cake as soon as taken from oven.

8. 8

   Let cake cool completely in pan.

9. 9

   This cake stays moist for days.

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 14. The excerpt below is the record exactly as published.

CARROT CAKE Dorothy Lenzen 4 egg yolks 2 cups sugar 3 cups flour 1 tsp0 lemon extract 2 tsp, cinnamon 1 cup pecans (chopped) 1/2 Co salad oil (Mazola) 2 tsp, soda in 1/3 cup buttermilk 3 cups carrots (grated)

Cook this with the app: pantry check, scaling, and the assistant.